I made this corn salad for dinner the other day and it was excellent!
I used the cucumbers and tomatoes grown in my garden.
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Fresh Corn Salad
Prep: 25 minutes Chill: 2 hours Grill: 10 minutes to 15 minutes
ingredients
8
ears corn, shucked
6
fresh tomatoes, chopped
2
cucumbers, peeled, seeded, and chopped
2
green onions, chopped
1
green bell pepper, seeded and chopped
1
jalapeño, seeded and chopped*
1/4
cup chopped cilantro
4
Tbsp. white balsamic vinegar (I used regular brown balsamic vinegar)
3
Tbsp. extra virgin olive oil
directions
1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.
If your county in under a burn ban please do not operate an out door grill. Instead cut the kernels off the cob and saute them in a frying pan with olive oil.
2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.
*Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.
Oh,gosh,I can't believe I left this world floating in cyber space! It happens to us all...Life. I'll be posting new recipes soon now that Summer is here and things should be slowing down to give me more time to come on the O.
See ya'll soon
Vaquera
Okay some of ya'll are already grossed out by the idea or saying there can't possibly be such a thing. Well,there is--> http://www.flickr.com/photos/45779523@N00/97346913/sizes/m/in/photostream/ 
It really doesn't look bad
http://www.slashfood.com/2006/06/10/canned-bread-gets-an-update/
Personally I think this is cool and would like to try making some.
Has anyone ever made or eaten canned bread before? :D
IF YOU DON'T REPOST THIS YOU WILL BE SINGLE UNTIL YOU'RE 180(and by then you would be as dead as a door nail,buried and full of maggots so i would repost this!!).
PUT:
A-P-P-L-E-- (If you are taken.)
B-L-U-E-B-E-R-R-Y--(If you are taken and totally are luvin it!)
B-A-N-A-N-A-- (If you are confused.)
C-H-E-R-R-Y--(If you like someone but not sure how they feel about you.)
G-R-A-P-E-- (If your single.)
L-E-M-O-N-- (If you have given up...)
P-E-A-C-H-- (If there's no point in liking the person you like.)
P-I-N-E-A-P-P-L-E-- (If your just taking life as it comes.)
S-T-R-A-W-B-E-R-R-Y--(If you like someone and they like you but you're not going out.)
B-L-A-C-K-B-E-R-R-Y -- ( If you love someone but you have to get over them but can't )
W-A-T-E-R-M-E-L-L-O-N-- (YOU ARE AN UNDER COVER NINJA PRINCESS YOU FIGHT CRIME WITH A CANDY CANE)
Now spread the joy.. or be a killjoy... your pick. :p
This is very easy to make and it tastes great,especially on a hot summer day.
To add more color to this recipe try using ripe yellow and green tomatoes instead of red which can be found at
your local farmers’ markets.
Serves 6-8
For the soup:
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
¼ cup sherry vinegar
½ cup sherry
¾ cup Extra-virgin olive oil
For the garnish:
2 1 inch-thick slices french bread (white bread may also be used if french bread is not available)
¼ cup extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste
To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.
For the garnish: Preheat oven to 450 degrees. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.
To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.
Enjoy!
